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Ingredients (6)

  • 6 tablespoons freshly grated horseradish
  • 1 large egg, at room temperature
  • 1 teaspoon Dijon mustard
  • 1 cup vegetable oil
  • 1 tablespoon white wine vinegar
  • 3/4 teaspoon kosher salt
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Nutritional Information
  • Calories259
  • Fat28.29g
  • Saturated fat2.0g
  • Trans fat0.21g
  • Carbs1.35g
  • Fiber0.4g
  • Sugar0.93g
  • Protein0.94g
  • Cholesterol23.25mg
  • Sodium110.67mg
  • Nutritional Analysis per serving (8 servings) Powered by

Homemade mayonnaise is delicious on its own, but adding some freshly grated horseradish gives it extra zing. This mayo’s perfect on a burger, a roast beef sandwich, or anywhere else you want a kick of heat.

Game plan: Have all the ingredients at room temperature before you start; the mayo will come together better. Also, because the egg doesn’t get cooked, use a very fresh or pasteurized egg. Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days.


  1. 1Combine horseradish, egg, and mustard in the bowl of a food processor fitted with a blade attachment and process until mixture is evenly combined, about 30 seconds.
  2. 2With the processor running, slowly add oil in a thin stream until completely combined. Add vinegar and salt, and pulse until evenly combined. Season to taste with freshly ground black pepper.
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